Best Vegan Queso Blanco (Paleo Queso Blanco)
To claim that I don’t speak in hyperbole would be something of a hyperbole itself. I’m so freaking enthusiastic about things most of the time, that subtlety is not my strong suit. That said, I try to keep superlatives out of my recipe titles unless they’re absolutely, totally justified.
To claim that I don’t speak in hyperbole would be something of a hyperbole itself. I’m so freaking enthusiastic about things most of the time, that subtlety is not my strong suit. That said, I try to keep superlatives out of my recipe titles unless they’re absolutely, totally justified.
Best Vegan Queso Blanco (Paleo Queso Blanco)
The best vegan queso recipe ever, it tastes so much like the real thing. Made with potatoes, cashews, and nutritional yeast, this magical combination does not taste dairy-free, paleo, or vegan. But it is!
Course Appetizer
Cuisine Mexican
Keyword appetizer, mexican, vegan
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings
12
servings
Ingredients
1 cup boiled potato about 2 medium yellow or red potatoes, see note for strict paleo diets
4 garlic cloves peeled
1 teaspoon garlic powder
3/4 cup raw cashews soaked overnight if not using a high-speed blender like a Vitamix
1 cup vegetable or chicken broth
1 tablespoon fresh lemon juice
1 cup coconut milk unsweetened, full fat
1 4-ounce can chopped mild chiles
2 tablespoons nutritional yeast
1 4-ounce can chopped pickled jalapeños divided and drained (reserve juice)
1 tablespoon pickled jalapeno juice
1 teaspoon cumin
1-2 teaspoons salt
fresh cilantro chopped, if desired for garnish
Equipment Needed
high speed blender
Instructions
Combine everything except for 1/4 cup chopped pickled jalapeños in a high-speed blender like a Vitamix. Start with 1 teaspoon salt. Blend until very smooth.
If blender does not heat mixture, transfer to saucepan and put on the stove over medium-low heat. Add 1/4 cup chopped pickled jalapeños. Heat until desired consistency, stirring constantly so as not to burn the bottom. Taste and add extra salt if desired.
Recipe Notes
If on a strict paleo diet or if you must avoid nightshade, swap the 1 cup white potato for 1 cup mashed, steamed cauliflower.
Keep leftover in an airtight container in the fridge about 5 days. When reheating, add unsweetened almond milk, if desired, to thin to desired consistency.